INSPECTION REPORT Health Protection CSWY-C5JSQ3

PREMISES NAME Nando's Chicken (Guildford)		Tel: (604) 587-3210 Fax: (604) 587-3212
PREMISES ADDRESS 104 - 15190 101st Ave Surrey, BC V3R 7V4		INSPECTION DATE August 3, 2021	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Sudhir Santos		NEXT INSPECTION DATE 6 Months
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 6

Critical Hazards: Total Number: 1

301 - Equipment/utensils/food contact surfaces not maintained in sanitary condition [s. 17(1)] Observation (CORRECTED DURING INSPECTION): Staff and operator indicated that the cutting board used to cut chicken next to grill is washed once a day at end of the night. Corrective Action(s): Staff was educated on the importance of washing the cutting board with soap and water then sanitizing every 4 hours to prevent the growth of bacteria and their toxins. Ensure the cutting board is washed and sanitized/or replaced every 4 hours. Violation Score: 5

Non-Critical Hazards: Total Number: 1

311 - Premises not maintained as per approved plans [s. 6(1)(b)] Observation (CORRECTED DURING INSPECTION): Cardboard used to line the floors in the preparation area. Corrective Action(s): Cardboard was removed from the floor and discarded. Cardboard is not durable, smooth, nontoxic, and easy to clean. Cardboard is not to be used to line the floors to collect food debris. Violation Score: 1

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Observations During Inspection: - Hand sinks stocked with hot/cold water, soap, and paper towel - Premises in good sanitary condition - All refrigeration units holding 4 C or below - Freezers holding -18 C or colder - Hot holding units at 60 C or higher - Chlorine dishwasher at 100 ppm - No signs of pests - FoodSafe certified staff present - Chemicals observed stored separately from food - Light covers in place - QUAT sanitizer in food preparation area at 200 ppm - Hand washing observed during inspection - Temperature records maintained - Staff wearing hair restraints - Drink nozzles kept in sanitary condition - Personal items kept in separate location from food - Raw food stored below all ready to eat foods in refrigeration units - Foods covered in cooler and freezers - Cooler seals and handles free maintained in sanitary condition Results of inspection communicated to operator